This is how my Mom has been making deviled eggs since I can remember. The celery and onions need to be chopped very fine. For a great presentation place mixture into a plastic bag and cut off the corner, you can then pipe it into your egg halves.

Reviewer:

Di-Effing-Licious
I had my doubts about this recipe but they were the best deviled eggs i've ever had, my family loved them!!! If you are looking for classic deviled eggs check out the recipe at goodegg.com. If you want 'em "kicked up a notch" you've found the right recipe. Next time i'm definately adding more redhot. Thanks Di!

Reviewer:

I am well known for my deviled eggs, or I should say my old deviled eggs. I made this recipe for a party and I have to admit it was better than my old recipe. The onions and celery add just the right amount of kick to the filling. Thanks Di!

Reviewer:

I was careful with the mayo and instead of hot pepper sauce, used cayenne and white pepper to spice up the base mixture which worked amazingly well. Even the white pepper alone was powerful and robust. I added a bit of horseradish/honey mustard (1 tablespoon) to give it extra kick or 'devil' and used paprika as garnish as directed and chilled. The mild modifications kicked this recipie up alot of notches! I still prefer WARM devil eggs (weird I know) but still love these in the traditional chill mode.

Reviewer:

Super Yummy and my new go-to deviled egg recipe! Thank you! I loved the addition of the hot sauce. The only thing I did differently was to add a tsp of dijon mustard, and I used celery seed instead of celery since my husband hates celery.